Prime New York Strip from Fleming's Prime Steakhouse features a tender, juicy cut of USDA Prime beef, expertly grilled to perfection with a savory char, showcasing rich marbling and a deep, flavorful crust that delivers a satisfying, melt-in-your-mouth steak experience.
Equipments
- Grill (or broiler)
- Tongs
- Meat thermometer
- Cutting board
- Chef’s knife
- Plate (for resting steak)
- Basting brush (optional)
- Serving platter
Ingredients
- 1 (12-16 oz) USDA Prime New York Strip steak
- Kosher salt
- Freshly ground black pepper
- Olive oil
- Butter
USDA Prime New York Strip steak is prized for its superior marbling, which ensures a tender and juicy texture when grilled. Use kosher salt and freshly ground black pepper to enhance the natural beef flavor without overpowering it. Olive oil helps create a savory char and prevents sticking during grilling, while butter adds richness and moisture when basted onto the steak. Employ a meat thermometer to achieve your desired doneness accurately, avoiding overcooking the prime cut. Your copycat Prime New York Strip from Fleming's Prime Steakhouse will deliver a restaurant-quality experience by following these key ingredient suggestions.
Instructions
- Preheat grill (or broiler) to high heat.
- Pat steak dry with paper towels.
- Brush steak lightly with olive oil.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Place steak on hot grill (or under broiler).
- Sear for 2-3 minutes per side to develop a savory char.
- Lower heat slightly and continue grilling to desired doneness, flipping as needed.
- Use meat thermometer to check internal temperature (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Optional: Just before finishing, baste steak with melted butter using basting brush.
- Transfer steak to plate and let rest for 5 minutes.
- Slice against the grain on cutting board with chef’s knife.
- Transfer slices to serving platter and serve immediately.
Substitution
Prime New York Strip from Fleming's Prime Steakhouse copycat menu delivers a succulent USDA Prime beef steak with exceptional marbling and a perfectly seared crust. If a grill is unavailable, using a broiler or cast-iron skillet can replicate the savory char and intense flavor. You can substitute butter with ghee or clarified butter to achieve a similar richness and prevent burning during basting. When checking doneness, insert a meat thermometer into the thickest part of the steak to avoid overcooking and maintain tender juiciness. Resting your steak on a cutting board with a loosely tented foil ensures juices redistribute, enhancing flavor and texture before serving.
Tips
Patting the USDA Prime New York Strip steak dry before seasoning ensures a better sear and crust. Use a meat thermometer to accurately monitor doneness, aiming for 125degF for rare, 135degF for medium-rare, or 145degF for medium to avoid overcooking. Letting Your steak rest for 5 minutes after grilling allows juices to redistribute, enhancing tenderness and flavor. Always slice against the grain with a sharp chef's knife to maximize tenderness in each bite.
Nutritions
USDA Prime New York Strip steak is rich in high-quality protein, essential for muscle repair and growth, providing approximately 23-27 grams of protein per 4-ounce serving. This cut contains significant amounts of essential nutrients such as iron, zinc, and vitamin B12, which support energy metabolism and immune function. The marbling found in this steak contributes to healthy fats, including monounsaturated fats, which can benefit heart health when consumed in moderation. By seasoning with olive oil and finishing with butter, You add healthy fats and richness while maintaining a balanced flavor profile.
Storage
Store your Prime New York Strip steak in an airtight container or tightly wrapped in aluminum foil to maintain moisture and prevent exposure to air. Refrigerate at or below 40degF and consume within 3 to 4 days for optimal freshness. For longer storage, freeze the steak wrapped in plastic wrap and aluminum foil, then place it in a freezer-safe bag, ensuring it is used within 6 to 12 months for best quality.
Variation or Alternatives
You can enhance the steak's flavor by marinating it in a mixture of garlic, rosemary, and soy sauce for at least 30 minutes before grilling. For a smoky twist, add wood chips like hickory or mesquite to your grill during cooking. Alternatively, sear the steak in a cast-iron skillet with clarified butter to develop an even richer crust, finishing it in the oven for precise temperature control. Experimenting with finishing salts such as smoked sea salt or flaky Maldon salt can elevate the final presentation and flavor.
Allergies
Your Prime New York Strip steak contains beef, olive oil, and butter, which can trigger allergies in some individuals sensitive to dairy or specific oils. People allergic to dairy should be cautious of the butter used during cooking, as it may cause reactions. Cross-contamination during grilling could also introduce allergens, so always inform your server of any food allergies when dining out.
Why this recipe?
The Prime New York Strip at Fleming's Prime Steakhouse offers an unparalleled combination of rich marbling and robust flavor, making it a favorite among steak enthusiasts. Its expertly seasoned and perfectly seared crust locks in juicy tenderness, creating an indulgent dining experience. You will find replicating this cut in your kitchen rewarding, as mastering the precise balance of seasoning and cooking technique elevates your homemade steak to restaurant-quality excellence. The quality of the beef, combined with the skillful preparation, makes this dish a standout worth copying.